Herb Cheese Pretzels

These cheesy pretzels are a big hit at a party!


1 dozen


1 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/2 cup butter or margarine
4 ounces sharp Cheddar cheese, shredded
3 tablespoons cold water


Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl. Cut butter into small cubes, and add to flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs. Stir in cheese.

Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together. You may not use all of the water. Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.

Preheat an oven to 425°F (221°C). Line baking sheets with parchment paper.

On a floured surface, roll one piece of dough at a time into an 11-inch long roll. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once, and lay over bottom of circle. Place pretzels, 2 inches apart, on an prepared baking sheets.

Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire cooling racks.

Additional Information

The pretzels can be frozen after baking. Reheat frozen pretzels in a 350°F (177°C) oven for 5 to 7 minutes.

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